This recipe is from my childhood, my nany used to make these mostly in spring and early summer. She would serve them with plain yoghurt and salad. It was one of those recipes that you would change all your plans to be there when it is cooked.

Dough
2 Cups Flour
1 Cup Oat Meal
1 Egg
Salt and Pepper to taste

Make a dough with the ingredients above, by adding water. In Turkish dough recipes to understand if the dough had enough water we say it should feel the same as the bottom of your ear. It is always a joke in our cooking classes. People ask me if it is a granny ear or a young girls ear. I would say it is a mature womens ear :) Once you make the dough, make small balls about the size of a walnut, and let these balls stay under damp cloth for a minimum of 30 minutes.

Filling
1/2 Kilo's ground meat ( 30% lamb, 70% beef you can substitude lamb with pork if you like)
1/2 cup grated tomato
We buy edible greens in bunches here in Bodrum, and use one bunch in this recipe. We slice the greens
very thinly and it should fill a cup. It can be spinach, beat root leaves or chard or any edible green.
3 Spring Onions
3 Fresh garlic ( if you can not find it you can use crushed garlic )
1/2 cup finally chopped parsley
Salt, pepper to taste

First,I always say kill the onions and the garlic meaning add salt and pepper to the chopped garlic and onions and squeeze them with your hand until they are juicy, than add all the other ingredients like making meat balls. When the filling is ready than you can line the dough. Each ball will make one "borek"

Put the filling on one side and flip over the other to close it and with a pastry cutter seal the borek.
than you can pan fry the boreks and should serve immediately with salad and yoghurt.
Afiyet Olsun ! ( Bon Apetite)

About Me

I am the founder and owner of Cooking Classes Bodrum, I was owner of a tour operator and a hotel management company when I made a change in my life and moved to Bodrum: a town and peninsula of rural villages on the South-western Turkish coast just where the Aegean Sea meets the Mediterranean.
Here I have followed my passion for cooking and love of digging into the history of recipes , that I collected so many stories of recipes and methods.
After a very busy executive life, it was my dream to have my own restaurant where I could go into the kitchen myself, put my hands on food and follow my mother’s and grandmother’s recipes as well as my own recipes and share it with others.
It is now a beautiful reality.
With the advantages of my former life of travelling within Turkey and abroad, with a deep understanding of what wonderful experiences can engage world travellers in local cultures, and I feel the ideal way is by sharing food at the table, with the many methods of preparation and discovering the joys of fresh ingredients.